Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon Jamaican jerk seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 Scotch bonnet pepper, seeded and finely minced (handle with care!) optional
  • 1 (13.5 oz) can full-fat coconut milk (400ml)
  • 1 cup (240ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried thyme
  • 1/2 teaspoon allspice
  • Salt and pepper to taste
  • 1 lb (450g) penne pasta (or your favorite short pasta shape)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Combine shrimp with marinade ingredients. Let sit for at least 15 minutes.
  2. Heat olive oil in a large skillet. Add onion and garlic, sauté until softened.
  3. Add bell peppers and scotch bonnet (if using) and cook until slightly tender.
  4. Add marinated shrimp to the skillet. Cook until pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
  5. Pour in coconut milk, chicken broth, and heavy cream. Bring to a simmer.
  6. Stir in Parmesan cheese, thyme, and allspice. Season with salt and pepper to taste.
  7. Add uncooked pasta to the sauce. Stir to ensure pasta is submerged. Cook according to package directions, until pasta is al dente and sauce has thickened, stirring occasionally.
  8. Return shrimp to the skillet. Toss to combine. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.